Beef-Tea
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Ingredients 6 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take 3 pounds of lean beef;
- chop as fine as coarse hominy, and put in a vessel, covering the meat with cold water.
- Cover the vessel tightly, and let boil for four hours, carefully keeping the beef just covered with the water.
- Pass through a colander, pressing out all the juice with a potato-masher, strain through a cotton cloth, and add a little salt.
- A glass of sherry wine decidedly improves beef-tea.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve
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Colander